WE ACCEPT SMALL AND LARGE
RESERVATIONS IN THE GARDEN,
BAR & DINING ROOM

About

EXECUTIVE CHEF

ROBERT FLAHERTY

Robert Flaherty began his culinary career at the Michelin-starred Spotted Pig in New York. Working with Chef April Bloomfield, Flaherty learned the importance of an excellent product treated simply and with respect. After three years and attaining the level of sous chef, Flaherty went to work with Andrew Tarlow and his team of talented chefs. He was enchanted by the group’s commitment to working with organic, local, and humane farming practices. The daily-changing menus he encountered at Roman’s and Diner helped develop an understanding for utilizing every bit of a product and putting a focus on eliminating food waste.

After a few years, Robert reunited with Chef Bloomfield accepting a Sous Chef role at the Manhattan’s Breslin. After a year, he opened Bloomfield’s White Gold Butchers as the chef. His experience of working with whole animals helped create a fluid and dynamic menu that showcased the proteins and produce he was able to work with. Flaherty also developed a love of sourdough bread and studied the mysterious process of bread-making with natural wild yeasts using local organic flours.

Now Los Angeles based, Flaherty is enthusiastic about the ability to have true year-round seasonality and access to a plethora of southern California’s locally available ingredients. At Barbette, he’s devoted to creating dishes that celebrate the bounty of the region through the lens of the delicate cuisine of Southern France. Barbette also features the sourdough bread he perfected through years of trial and time spent working with some truly magical bakers.